Pumpkin Muffins

The great thing about these is that they straddle the line between breakfast muffin and dessert muffin, so you can have them any time you want! The ingredients are simple, so they are easy to whip up whenever! But do note that the batter is very wet, so they have a long cooking time. However, once they are in the oven they don't require much attention from you. 

One very ripe banana
2 T coconut oil
1 can pumpkin
3/4 C coconut flour
1/3 C honey
1 egg
1/2 C soaked walnuts
1 t cinnamon
1/2 t salt
1/2 t baking soda

Preheat oven to 350. Mash banana with a fork, add the rest of the ingredients, mix well, and divide into cupcake pan (with cupcake liners! This will make a sticky mess of your pan without them), and bake for 1 1/2 to 2 hours, or until the top feels firm when touched.